Five easy and impressive ways with versatile and tasty feta.

Five easy and impressive ways to use a versatile cheese

creamy-style feta, sour cream, extra virgin olive oil, chilli flakes, dill or parsley, sesame seeds

Place 200g feta, cup sour cream and 1 tablespoon olive oil in a food processor and mix until smooth and fluffy. Add a pinch of chilli flakes and 2 tablespoons chopped fresh dill or parsley. Pulse to combine. Serve drizzled with olive oil and scattered with toasted sesame seeds. Use as a dip or spread, or as dressing for veges such as roast carrots or beetroot. Makes about 1 cup

rockmelon or watermelon, fennel (bulb and fronds), limes or lemons, feta, red onion, extra virgin olive oil, mint

Cut a melon into thick slices, remove rind and seeds then cut the slices into chunks. Finely slice a fennel bulb and toss with the juice of 2 limes or 1 lemon. Arrange melon and fennel in a salad bowl. Scatter with crumbled feta and a small, finely sliced red onion. Drizzle with olive oil and more citrus juice to taste. Serves 4-6

filo pastry, olive oil, feta, honey, pine nuts

Lay a sheet of filo on a work surface and brush lightly with oil. Lay a second piece of filo on top and brush with oil. Repeat, adding 2 more filo sheets. Cut the filo stack in half to make 2 large squares. Repeat process so you have 4 squares. Pat a block of feta dry with paper towels. Cut block in half widthways then slice each half through the middle to make 4 slender portions. Place a portion at one end of each section of filo. Fold the long side edges in then roll up to enclose feta. Repeat to make 4 parcels. Brush all over with oil and place on an oven tray. Bake at 180°C for 20-30 minutes or until crisp and golden brown. Served drizzled with honey and scattered with toasted pine nuts. Makes 4

feta, bay leaf, rosemary, garlic, black peppercorns, lemon zest, extra virgin olive oil

Cut a block of feta into cubes and transfer to a clean jar. Add a bay leaf, rosemary sprigs, 2 peeled garlic cloves, some peppercorns and the zest of a lemon. Pour over enough olive oil to fully cover the cheese. Seal jar and store in the fridge – the longer the cheese marinates, the more intense the flavours will be. Serve as an antipasto or use in salads. Use any remaining flavoured oil to dress pasta, vegetables or salads. Makes 1 jar